The 33rd Annual Conference and General Meeting

Creating New Foods: The Product Developer's Guide is a guide to the basic structure and activities of the Product Development Process - product strategy development, product design and process development, product commercialisation, product launch and evaluation. It is an introduction to food product development as practised in the company environment, designed so that people can build a general understanding as a basis for further study using the textbooks listed at the end of the book.
The book is designed for people starting to work in food product development in the food industry, and for students in an introductory food product development course. It features numerous think breaks, project breaks, and up-to-date examples and case studies from industry, to widen the reader?s knowledge of product development across the whole food industry ? consumer, food service, industrial, primary agricultural/marine, and through the whole of the food chain.
Creating New Foods: The Product Developer's Guide is the third text by the same authors to be published online, funded and hosted by NZIFST, joining Unit Operations in Food Processing, and its companion text,Fundamentals of Food Reaction Technology.